scott123

I think we're all recuperating. On paper, it didn't look that grueling, but, in reality, it ended up being the most strenuous tour I've ever done. The 5 hour drive didn't help.

I thought the tour was phenomenal. There were some let downs, such as Modern being closed for vacation and Sally's A/C not functioning all that well, but, like most of these kinds of events, it was all about the people, and this was a truly great group. This is coming up to around the sixth time that I've gotten together with people from this site, and, every time, I'm amazed by how awe-inspiring everyone I meet is. As far as I'm concerned, we could have gone to 3 burger places and it still would have been a sensational event. The pizza was icing on the cake.

I came into this with very high expectations for the pizza, and, I have to admit, some aspects of the places we went to met those expectations, and some did not. The people didn't disappoint, but some of the pizza did.

I'll expand on these thoughts later as well as post some photos. I shot some video at Pepe's that ended up being interrupted by the owner of Pepe's tapping my shoulder and initiating a conversation with John, Nick and I (the OWNER of Pepes!). I'll see what I can salvage from it. It's not like Pepe's hasn't been filmed before.

thanks Scott, I had @dhorst and her husband as dinner guests at my home last night and got some of the lowdown, would love to see your pictures. I would have loved to have been there, but work and the fact that I'm acclimating a new dog into the household made it impossible. Hope to join in next time, meanwhile I love the stories and pictures.

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Rest In Peace - November 1, 2014

scott123

The Aleppo Queen! Did Diana tell you that our waiter at Sally's took some Aleppo? I also gave some to another woman standing nearby who I thought worked there, but was actually just another customer. I blame it all on the heat.

As I said on the tour, next time I'm bringing peyote, since Sally's was a sweat lodge. I think my spirit animal might be pepperoni now.

I heard about the aleppo and the heat in Sally's, and Jeff was very impressed with a clam pie. You'd think they could spring for AC, but that's probably how they keep the crowd moving, sweat um out the door!

I'll second everything that Scott said, and add some color commentary from my perspective.

I couldn't believe seeing the Gone Fishing sign at Modern our first stop (see deb415611's pic below). What a start... you'd think that they would have put something about being on vacation for a week on their website! Everyone was pretty calm about it (I was not happy, to say the least), but the consolation was that we knew we'd get more time at Pepe's, which was our next stop.

I knew it was going to be a bellybusting tour when the order for 5 large pies went in a Pepe's (and they take large pretty seriously). Good pies, with my favorite being one of their signature pies - the clam pie. Their tomato and mozz pie was also really good.

Then we waddled down the street to Sally's, which has always been an enigma to me... long waits, even after you're seated... pies that are scorched at times... indifferent service. I've never really understood the fuss. This time, as Scott said, it was Sally's Sweat Lodge. Long wait for the pies to come, and their signature tomato pie... meh. The char level was on the low side on all our pies (2 large; 2 small). But Diana (dhorst) got to share her aleppo chilli with us (and two strangers), and Frank (polishpizza) was reunited with his favorite waiter (who was a hoot), so that made up for it. But it confirmed my ambivalence about Sally's, and I won't go back any time soon.

The surprise of the tour was Zuppardi's in West Haven, even though it shoudn't have been, given the way Nick (gabaghool) had talked about it. Only two small pies (we were tapering, I guess), but the fresh clam pie was spectacular (different from, and way better than Pepe's IMHO). It's hard to describe their crust - crispy but airy at the same time. I think even Scott was shocked at how good a 12-minute bake could be (judging by the muttering going on about how it was challenging everything he believed abut sub-4 minute bakes... well maybe not everything ).

One of the best things about the tour was the generosity of the people. It started in the parking lot at Modern, where Deb shared VT peperoni, Scott shared flour, and I shared a 42-pound steel plate (yes, Scott finally has a steel plate to call his own). It continued at Sally's, where Diana shared aleppo chilli with everyone, including two strangers, at Zuppardis's where Deb shared smoked sea salt, and culminated in the Zuppardi's parking lot where Nick shared flour, cans of tomatoes and loaves of Calabro cheese. I remember thinking that it was a good thing that there weren't any police around... it looked like a weird, middle-aged drug deal going down minus the drugs.

All in all, a terrific tour (except for missing Modern) with the highlight being getting to spend time with some wonderful pizza lovin' people. I didn't take any photos, but I'm sure others will.

It's hard to describe their crust - crispy but airy at the same time. I think even Scott was shocked at how good a 12-minute bake could be (judging by the muttering going on about how it was challenging everything he believed abut sub-4 minute bakes... well maybe not everything )

Zuppardi's was our clear winner for us when we did our tour of New Haven za places as well... Sally's was closed (only open for dinner, unbeknowest to us) so we were able to hit Pepe's, Modern, and Zuppardi's.

Honestly, we weren't big fans of Modern's, as their pizza was quite oily... likely in part due to their oil fired oven (very cool to see functioning, but made for very greasy pizza).

Since we started at Zuppardis, Pepe's was a let down as we went after their clam pie... Zuppardi's definitely has a very interesting crust and a phenomenal pizza hidden away in the New Haven neighborhoods.

I must say I had a great time meeting everyone. It was neat meeting everyone and putting a face to everyone's online personas. I think the husband was a bit astonished that we could talk so much about dough, cheese and tomatoes. He still thinks I'm a bit weird and pizza obsessed, but now knows there are others out there. He also now understands why I get cranky when I have to go the emergency dough route.Deb, thanks for the Vermont smoked pepperoni. We've already killed one stick--the guys love it. Scott thanks for the flour and the screen. I used some of the flour for pizza that I made last night. Pics to follow. Nick, thanks very much for the tomatoes and cheese. The tomatoes will be used this weekend for a block party, and I've already broken into the cheese which is really great.To all, thank you for helping me spread some Aleppo love. I'm on a mission and you guys delighted me with your interest. Scott, you gave me great joy, when I saw you inhaling the aroma from the Aleppo.

The pizza...Zuppardi's clam pie was my favorite. Sally's crust was the winner for me--but not the sweat lodge aspect and I didn't care for their tomato sauce. Pepe's had the best tomato sauce and I really liked our waiter.

OK guys I worked from 9 -2 yard work then off to Pizza party for 80 people 3-11pm then today packed up the blackstone and off to beach! a bit beat up and was hoping someone might have a few shots up by now ? well here ya go Kids !

Agreed dont go on a crawl Hungry cus the first place will knock you down ! way way way too much could have done 1 large did 3 and a few small rediculous . Real pleasur talking to the owner of Pepes !! Pies were great liked the clam and the tomatoe w/ mozz also had a pulled chicken white meat not some fried crap and a pepperoni and a tomatoe and a ... cant even rember but here they are and our tester scott in action !

On to Sally's Sweat Box. where again 2 small would have been more than ample OK lets get 2 large and a few small OMG! we did not want to be rude and not oreder enough taking up the big table but I would have gladly paid another $20 in the tip to not go so nuts! Frank wanted to get the cool waiter back on his side and he did! got the go ahead to knock on the window next time and in like flint Place is in the twilight zone not sure what all the buzz is about just hype? did like the crust better than Pepes but tomatoes were sub par and quite Blah. The potatoe pie was excellent (1 of the 2 small) and my favorite of SSB beyond that much more more fun hanging around with the great company as we were waiting over an hour to be served ! and sitting on metal chairs cofused scott and my taste buds Here they are these are some big ass pies

Zuppardis YES my fav. Bags of all trumps all over 10 min bake and dlicious family runwe were waited on by one of the grandsughters and Scott talked to a gentleman pounding his budwieser who had been comign there for 40 + years !!! nothing has changed fresh clams had to have been few dozen on there !! Garlic butter sauce was delicious !! Nick was sopping it up with the crust amazing !! My favorite of the trip ! and a house made sauage was killer as well

As mentioned THANK YOU everyone for the great goodies smoked sea salt Deb Apello love from Diane and St. Nick AKA Santa Hooked us up with some serious samples he was given ? we Had to take them! I have a loaf of Calabro WM Mozz. Valporiso and 6 in one, tomatoes as well as the 6in 1 and fillets from eschalon oh all # 10 Cans !! WOW (blind taste test) Valpo beat out the stanislous alta cucina! Nick you are right they are great !!than you all and great to meeet everyone !!!Now Post some reviews and pics !!John

I had a little taste of the "booty" from our tour at lunch today. I picked my first Brandywine tomato of the season (which was incredibly flavorful) and sliced it thick on top of some ciabatta (bought; not made, but good). Just a little mayo, on with the tomato and a sprinkling of Deb's smoked sea salt on half and Diana's aleppo on the other. Two very different and really good tastes, so I combined them both on a spare slice.

Barry

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Light travels faster than sound. That's why some people appear bright until you hear them speak.

scott123

My last slice of Pepe's a few months back was one of the best slices I've ever had. The outer rim was inedible, but the rest of it was thin, with a little bit of puff, great tomato and great cheese. I've talked about Pepe's/Coal consistency issues previously, and about how it seems as though different trips produce different products. Well, on this trip, I was seeing wildly different crusts on the same order.

The motz pie wasn't burnt on the rim, but it was all very rigid and dry- almost like the exterior of the slice (rim and undercrust) was stale. It wasn't a tasteless underfermented same day dough that you'd see at Totonno's, but the texture was off- way off. This texture bore no resemblance to the motz pie I had tasted a few months back.

The chicken tomato pie was surprisingly good, the crust still had a little bit of that stale quality, but it was better, especially towards the tip. Other than chicken parm, I normally hate chicken and tomatoes, but this was an amazing combo. The chicken seasoning seemed to work wonders at transforming it into something far more compatible with the tomatoes and the tomatoes were abundant and flavorful. In a million years, I never dreamed that just tomatoes on a crust could be that good.

Nick (gabaghool) talked about how the legendary places had earned a right to be inconsistent, and while I agreed 100% that the inconsistency was obvious, I can't really judge a pizza on what they're capable of, but, rather, what they're serving. While the tomato/chicken pie was impressive toppings-wise, the crusts ranged from slightly sub par to completely sub par, and no one deserves that kind of experience.

By far, the highlight of the Pepe visit was getting to talk Pepe's owner, Gary Bimonte. He's such a warm, outgoing, gleam in the eye, big teddy bear kind of guy, it's really hard not being star struck. We talked about the Blackstone and PM.com. Amazing guy.

Sally's

If I was disappointed by Pepe's, Sally's was a crushing blow. I don't think I've ever had a worse tomato. It was starch-y, paste-y and cucumber-y. And the bench flour. I never thought it was possible to get that much bench flour to stick to the bottom of a pizza. The flour was caked on so thickly that when you tapped it against the side of your hand, the flour wouldn't come off as a powder, but, rather, in large flakes. The potato pie was a nice new flavor, but it didn't make up for Sally's failings.

And the A/C. We were told Sally's would be a sadistic experience, but this was really traumatic. Between the metal folding chairs, the sweat box and what felt like a 2 hour wait, the discomfort was so overwhelming that I could barely think about the pizza. If I go back to Sally's (and that's a big if), it will never be with more than 4 people and never during the summer.

Zuppardi's

Zuppardi's as Barry mentioned, challenged my paradigm. Nick had spoken about 12 minute bake times, and, while the loquacious tipsy elderly gentleman who was talking my ear off distracted me from filming, I think the bake time on Wednesday was 10 minutes. As expected, it's crispy, very crispy, but it's also pretty puffy, which was quite unexpected. I still prefer my 4-5 minute bake, but, I have to admit, I like this 10 minute bake a lot more than I thought I would, and, while I'm not a clam person, I did taste a very garlic-y bite of the clam crust, and it was pretty astounding.

Zuppardi's isn't a pure NH style pizza, more of a NY/NH hybrid, but, regardless of it's classification, it's much better than Pepe's or Sally's. The owner of Pepe's hinted that Pepe's might open in NJ. After that trip, unless I could figure out how to get a consistently great pie from them, I don't think I'd go there much. On the other hand, if Zuppardi's was local, I'd be hitting them all the time.

I'm still kind of mentally digesting Zuppardi's. I've been floating a crispy version of my pizza around in my head for a while- I don't think there's anything better on the crispy side for me to emulate.

In conclusion, Zuppardi's rocked my world, and, while Pepe's had some encouraging aspects, the negatives far outweighed the positives, and I wouldn't subject my worst enemy to that Sally's experience.

I'm still kind of mentally digesting Zuppardi's. I've been floating a crispy version of my pizza around in my head for a while- I don't think there's anything better on the crispy side for me to emulate.

Yes, I know I'm not a fan favorite on this forum and I'm not claiming to be making any major advances in pizza, but this is exactly what I've been working on for a few weeks now (explosive spring from the steel + longer bake times for GBD). I plan on making another adjustment this Wednesday or Thursday that may take my experiment to a new level. Stay tuned if you're interested.

scott123

Yes, I know I'm not a fan favorite on this forum and I'm not claiming to be making any major advances in pizza, but this is exactly what I've been working on for a few weeks now (explosive spring from the steel + longer bake times for GBD). I plan on making another adjustment this Wednesday or Thursday that may take my experiment to a new level. Stay tuned if you're interested.

JD, I've been following your experiments, and, your 'longer bake time' pies, because you're working with very hot steel and moving it mid bake, are almost identical to my 4 minute bakes. Perhaps you're a bit Zuppardi-ish, but, with your undercrust char, you're closer to me than you are to them (and moving closer every month )

And who says you're not a fan favorite? Anyone making great pizza is a fan favorite, and you definitely qualify for those honors.